Marinated Red Snapper

This dish from the Caribbean has its origin in the Spanish method of pickling fish and meat. 1.

1. cut the fish fillets about 7 cm pieces of about 2, 5 cm thickness. Coat a frying pan with 1 tbsp. oil and heat over very low heat. Place the fish pieces next to each other in the frying pan so that they do not touch the edge. Note: If the frying pan is too small, cook the fish in 2 batches and allow the first batch to cool while cooking the second. Put the lid on tightly and cook the fish for about 10 minutes on low heat until the pieces become opaque on the underside.

Turn the pieces to the other side, put the lid on one more time and cook the fish for another 8-10 min until firm. Remove the fillet pieces from the roasting pan and cool. For the marinade, blend 250 ml oil, onion, garlic, red wine vinegar, orange and parsley, paprika, lemon zest and cayenne bell pepper in a hand blender or food processor until solids are finely chopped and all ingredients are thoroughly blended.

Season well with salt and freshly ground pepper. 4. Pour half of the marinade into a serving bowl. Place the fish pieces side by side on top and add the bay leaves. Pour the remaining marinade over the fish, cover tightly and refrigerate for up to 24 hours – or at least 8 hours. Remove the bay leaves to serve.

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